ENCHILADA CASSEROLE
2 lb. ground beef
1 onion, chopped
jalapeno peppers (optional, as
many as you want for how
hot you want it)
3 medium cans (or hot)
enchilada sauce
1 can cream of mushroom soup
large size flour tortillas
2 lb. Monterey Jack cheese,
grated
Brown ground beef with chopped onion and peppers. Mix
in bowl 3 cans enchilada sauce and soup. Drain meat and add to
sauce mixture. Line a long baking dish with 2 or 3 flour
tortillas so they come up all sides of baking dish. Cover with
1/2 of meat mixture and top with 1 pound of Monterey Jack
cheese. Make another layer of tortillas and repeat with
remaining meat mixture and the other pound of cheese. Bake at
425 degrees until cheese is bubbly. Let stand for 10 minutes. Enjoy! This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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